Jimbo > writes:

>I've been using a slow cooker for a while now all very successfully.
>However, I've heard anecdotal evidence of people cooking a large pot of
>food and keeping it going for several days, eating from it when they
>want, and even adding new ingredients.
>This sounds very appealing to me, but quite frankly I'm scared of
>poisoning myself.

Actually, there's nothing wrong with it at all. I keep a soup pot going almost
all winter, using leftovers.
Disease organisms are killed at the pasteurization temperature range
of 140° to 155°F.
The "low" setting on a slow-cooker is 200°F. (High is 300.) This is well above
recommended internal temperatures of meats, and well above pasteurization
temperature, which makes it totally safe.



Connie
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My mind is like a steel...um, whatchamacallit.